Pumpkin bread is a delicious, seasonal favorite of mine. I enjoy the tender and moist texture that pumpkin adds to quick bread.
This recipe must have been this cook’s favorite, as it has a small red star next to the recipe name. The other tell-tale sign is that the recipe yields 3 loaves. You don’t make three loaves of bread unless it tastes pretty darn good.
Pumpkin Bread Recipe
3 1/3 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup vegetable oil
2/3 cup water
2 cups pumpkin puree
3 cups sugar
In a large bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
Make a well in the center of the dry ingredients. To this well, add the remaining ingredients. Mix until smooth.
If you’d like, add 1/2 cup chopped pecans to the mix.
Grease and flour 3 pans. Divide batter evenly between the pans. Bake at 350F for 1 hour or until the bread tests done.
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